PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS AND … · 2020-02-05 · CFS Voluntary Guidelines on Food Systems and Nutrition (VGFSyN): Draft One 2. The VGFSyN provide policy

CFS Voluntary Guidelines on Food Systems and Nutrition (VGFSyN): Draft One

(VGFSyN)

Draft One

Comment on VGFSyN Draft One

From Ministry of Agriculture, Forestry and Fisheries,

Government of Japan

Contents PART 1 - INTRODUCTION ........................................................................................................................ 1

1.1 BACKGROUND AND RATIONALE .................................................................................................... 1

1.2 OBJECTIVES AND PURPOSE ........................................................................................................... 5

1.3 NATURE OF THE VOLUNTARY GUIDELINES AND THEIR INTENDED USERS ...................................... 6

PART 2 - KEY CONCEPTS AND GUIDING PRINCIPLES ................................................................................ 7

2.1. KEY CONCEPTS CONCERNING FOOD SYSTEMS AND NUTRITION .................................................. 7

2.2. GUIDING PRINCIPLES FOR RESHAPING OR PROMOTING SUSTAINABLE FOOD SYSTEMS ............. 8

PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS AND NUTRITION......................................... 9

3.1 TRANSPARENT, DEMOCRATIC AND ACCOUNTABLE GOVERNANCE OF FOOD SYSTEMS ............... 10

3.2 SUSTAINABLE NUTRITION-ORIENTED FOOD SUPPLY CHAINS IN THE CONTEXT OF CLIMATE

CHANGE ............................................................................................................................................ 11

3.3 EQUITABLE ACCESS TO SUSTAINABLE AND HEALTHY DIETS ........................................................ 16

3.4 PEOPLE-CENTERED NUTRITION KNOWLEDGE, EDUCATION AND INFORMATION ........................ 18

3.5 GENDER EQUITY AND WOMEN'S EMPOWERMENT ACROSS FOOD SYSTEMS .............................. 20

3.6 FOOD SYSTEMS AND NUTRITION IN HUMANITARIAN CONTEXTS ............................................... 21

PART 4 - IMPLEMENTATION AND MONITORING OF THE USE AND APPLICATION OF THE VOLUNTARY

GUIDELINES ON FOOD SYSTEMS AND NUTRITION ................................................................................ 23

PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS AND

NUTRITION

1. The VGFSyN provide guidance on actions at multiple points across food systems, recognizing

that food systems are interconnected and that any action to address one part will impact another.

These actions can have both benefits and unintended consequences. Founded upon the principles of

the right to adequate food, the VGFSyN provide a framework to promote policy coherence and to bring

various stakeholders – people and organizations – who are involved in food systems to work holistically

and together to deliver sustainable and healthy diets for optimal nutrition outcomes.


2. The VGFSyN provide policy entry points, tools, and mechanisms across the constituent elements

of food systems, namely food supply chains21, food environments22, and consumer behaviour23. They

provide a range of actions that States, and other actors can consider to improve food systems to achieve

better nutrition outcomes, with governments being critical in orchestrating effective enabling

environments.

3. This part is structured around the following six main sections:

on governance of food systems which underpins and cuts across the other five sections;

on food supply chains which determine the availability of safe and nutritious food;

on actions to be taken to ensure accessibility of sustainable and healthy diets;

on the notion that people are central to nutrition knowledge and education;

on women’s empowerment in food systems - as they are often the most vulnerable - but with

great potential for reshaping food systems for the future;

on humanitarian contexts.

3.1 TRANSPARENT, DEMOCRATIC AND ACCOUNTABLE GOVERNANCE OF FOOD SYSTEMS

4. This part of the VGFSyN addresses the governance of food systems for enhancing nutrition. It

covers issues of leadership and accountability, from global to local levels, across food systems.

3.1.1 Building on multi-sectoral actions and coordination

a) States should facilitate an inclusive dialogue ensuring the participation of a range of

stakeholders working with or in food systems, including national and international organizations

from civil society, indigenous people, the private sector, the UN, donors and national

researchers. This dialogue should cover all dimensions of food systems, including production,

distribution, marketing and consumption. Marginalized and the most vulnerable social groups

should participate in the process of defining policies and strategies at national and local levels to

prevent and combat hunger and malnutrition.

b) Considering the pivotal role of the private sector in the production, distribution and sale of food,

States should facilitate an inclusive dialogue with the private sector to build strategies that

improve food environments.

c) States and inter-governmental organizations should encourage increased financial investment to

support food systems that deliver sustainable and healthy diets.

3.1.2 Promoting policy coherence by integrating nutrition into national development

a) States should align policies that affect nutrition across sectors, ministries and agencies, and

strengthen legal frameworks and institutional capacities to deal with the multiple causes and

21 Food supply chains “consist of the activities and actors that take food from production to consumption and to the disposal of its waste”, including production, storage, distribution, processing, packaging, retailing and marketing. HLPE 2017b 22 Food environments “refer to the physical, economic, political and socio-cultural context in which consumers engage with the food system to make their decisions about acquiring, preparing and consuming food”. HLPE 2017b 23 Consumer behaviour “reflects all the choices and decisions made by consumers on what food to acquire, store, prepare, cook and eat, and on the allocation of food within the household”. HLPE 2017b


consequences of malnutrition. This can be done by establishing or strengthening multi-sectoral,

multistakeholder mechanisms that oversee the implementation of evidence-based policies,

strategies and interventions.

b) States should integrate food system approaches that promote nutrition in national

development, health, economic, and disaster risk reduction plans. This should be

complemented with increased budgetary allocations to food system activities that relate to

improving diets and nutrition, and transparent indicators to track and assess the full cost of

addressing malnutrition in all its forms.

c) States should foster policy coherence across sectors to reduce all forms of malnutrition. These

sectors include agriculture, environment, energy, water, sanitation, hygiene, health, education,

fiscal policies, trade, investment, and economic and social development.

d) States, UN agencies, and international organizations should identify opportunities to achieve

national and global food and nutrition targets set out by the WHA and the SDGs.

3.1.3 Instituting accountability mechanisms, monitoring and evaluation

a) States should institute strong and transparent accountability mechanisms that pertain to

different food system actors. These mechanisms should promote good governance, public

deliberation, independent bodies monitoring compliance and performance, remedial actions to

improve accountability, and capacity to manage conflicts of interest and settle disputes that

may undermine public health.

b) States should ensure that multilateral and bilateral trade and investment agreements are

consistent with nutrition, food and agriculture national policies and favour the transition

towards more sustainable food systems, assessing how the health, environmental, social and

economic outcomes of food systems are likely to be affected. This should include an

assessment of how competition will be impacted, and whether and how levels of concentrated

market power will change.

c) States should improve the availability and quality of multi-sectoral information systems that

capture and harmonize food security and dietary indicators (particularly the dietary

intake/consumption of food for the nutritionally vulnerable), food composition, and nutrition-

related data for improved policy development and accountability. States should ensure there is

robust technical capacity to analyze food system information in a comprehensive manner to

support the planning and monitoring of actions.

3.2 SUSTAINABLE NUTRITION-ORIENTED FOOD SUPPLY CHAINS IN THE CONTEXT OF

CLIMATE CHANGE

5. Food chains operate at assorted scales and levels, from the shortest supply chains, to long,

highly complex and globalized chains. The decisions made by the actors at any stage have implications

on the availability, affordability, accessibility, acceptability, and safety of nutritious food for a healthy

diet. Climate change and other environmental constraints are also making food supply more challenging.


3.2.1 Ensuring sustainable use and management of natural resources

a) States, farmers and other food producers should ensure that soil fertility is addressed as central

to agriculture production systems, because nutrient-rich soils are critical to the production of

food necessary for healthy diets. States should encourage the use of ecosystem services which

maintain soil biodiversity and nutrient balance, and promote carbon storage.

b) States should ensure the management, control and sustainable use of water resources for

agriculture and food production through regulation and community participatory approaches.

These approaches should foster the reduction of water wastage in irrigation, ensure the

systematic use of appropriate water-saving technologies, minimize water pollution stemming

from agriculture, and promote the multiple uses of water (including wastewater) without

compromising the ability of farmers and food producers to grow sufficient, nutritious food.

c) States should foster the protection of biodiverse landscapes and food and agriculture

production systems including crops, livestock, forestry and plantations, fisheries and sustainable

aquaculture. They should encourage the adoption of practices, including agroecological

approaches, that ensure that the biodiversity of landscapes, including forests, waters and

coastal seas, other agro-ecosystems, and sylvo-pastoral systems, is conserved and sustainably

used.

d) States and private sector food actors should protect the biodiversity of forests and fisheries that

are currently over-sourced, over-exploited, and endangered, by implementing the VGGT and

other relevant international agreements.

e) States should promote the diversification of crops and animals including neglected and

underutilized traditional crops, fruit, vegetables, legumes, nuts, and seeds, and animal-source

food, applying sustainable food production and natural resource management practices.

f) States should protect the rights of indigenous people and other communities with customary

tenure systems that exercise self-governance of land, fisheries and forests, to land, territories

and resources they have traditionally owned, occupied or otherwise used or acquired. They

should be provided with equitable and sustainable rights to those resources, their livelihoods

should be maintained, their indigenous knowledge and practices should be valued, their access

to traditional food should be protected, and their diets, nutrition and wellbeing should be

prioritized.

3.2.2 Promoting nutrition within agriculture and food production

a) States should promote nutrition-sensitive agriculture and diversified food production through

the integration of nutrition objectives into national food and agriculture policies.

b) States, private sector food actors and development partners should support and incentivize

smallholders, particularly within developing countries, to adopt sustainable production practices

and to produce diverse crops that will contribute to the availability, affordability and

accessibility of nutritious food, while enhancing farmers’ income and livelihood.

c) States, private sector food actors and development partners should support sustainable

livestock, small animal and fishery systems (including artisanal fish and other aquatic systems)

because they contribute to the protection and development of livelihoods, provide income, and

supply key nutrients for health and wellbeing.


d) States and private sector food actors should ensure farmers and other food producers have

access to seeds, modern and sustainable technologies, as well as skill training and capacity

development to be able to use those technologies that could improve the production and

quality of crops. These include, among others, biofortified crops, through on-farm conventional

breeding, and sustainable agriculture technologies including better management of pollination

and nutrient cycling, as well as new technologies.

e) States should integrate urban and peri-urban agriculture and urban land use into national and

local agricultural development strategies, food and nutrition programmes, and urban planning,

as a viable input into healthy diets for growing urban populations and social cohesion of

communities.

f) States should invest in research and innovation for commercial development of nutritious crops,

such as fruit, vegetables, healthy oils, nuts and seeds, legumes, biofortified crops, and diverse

animal-sourced food, which are developed through conventional on farm breeding and are

sustainable for smallholders.

3.2.3 Improving food storage, processing, transformation and reformulation

a) States and private sector food actors should foster the development and uptake of adapted and

affordable storage facilities, or invest in adequate storage, including cold storage, to allow for

smallholders and food actors to have greater flexibility when they can sell their products, and to

allow consumers to buy such products at adequate prices. States should also invest in

transportation and road infrastructure to ensure the production of smallholder farmers are able

to reach markets. These supply chain investments should be complemented with improved and

accessible information technology, training and capacity building to increase farmers’

opportunities to deliver diverse, perishable, safe and nutritious food to market and for

consumers to access those markets.

b) States and private sector food actors, including farmers and their associations, should facilitate

minimizing food and nutrient loss on farms, during post-harvest storage and throughout

processing and transportation, particularly of perishable food such as fruit, vegetables, dairy,

and animal source food. Facilitation includes training and capacity, management practices and

fostering the adoption of appropriate technologies, such as cold chambers storage units, solar

walk-ins, refrigerators and dry storage, storage drums and drying facilities.

c) States should incentivize private sector food actors to work towards more sustainable and safe

packaging of products such as nanotechnology, waxing, plant-based wrapping, and

biodegradable plastics.

d) States should establish guidance for the use and scale-up of processing technologies that can

improve the nutritional content of food (fortification/biofortification), minimize nutrient post-

harvest losses, and promote longer-term storage of food, particularly during periods of drought

and poor production. Such technologies could include flash and solar drying, converting food to

pastes and spreads, and fortification through conventional on farming breeding of staples and

oils. States should set guidelines and monitor the level of processing as highly-processed food

have associations with unhealthy diets, overweight and obesity.


e) States should endeavor to institute regulatory instruments to promote reformulation,

complemented with warning labels and taxesappropriate measures not to promote on less

nutritious food products that using excessive salt, sugars and fats, in particular saturated

fats and trans-fats and do not adhere to national food- based dietary guidelines.

f) Private sector food and beverage actors should strive to meet public health goals by

reformulating food to ensure less nutritious ingredients – such as sugars, salt/sodium and

unhealthy fats such as trans fats – are minimized or eliminated in food and beverage

products and nutritious ingredients such as fibre, fortificants, and other health promoting

ingredients are increased. further producing and promoting food products consistent

with a healthy diet, making further efforts to reformulate them in order to provide healthy

and nutritious options, reducing the excessive use of salt, sugars and fats, in particular

saturated fats and trans-fats.

3.2.4 Making markets work for nutrition

a) To reduce food price volatility of nutritious food, states should promote transparency across

food-related market transactions in real-time, with more emphasis on nutritious commodities,

including enhanced tracking of food supply and stock data, and future prices.

b) States should increase public investment in market infrastructure (roads and bridges, physical

markets, storage facilities), to reduce transaction costs and enhance food market performance

particularly for perishable and nutritious food.

c) States and private sector actors should support smallholders to meet safety and quality

standards of nutritious food that enable them to fulfill demand for the local consumption whilst

reaching broader markets and getting higher profits for their products.

3.2.5 Improving nutrition and health of farm and food system workers

a) States and private sector actors should ensure that those who grow the world’s food, have

sufficient livelihoods to ensure they too can access healthy diets for their own optimal

nutritional status. This means ensuring food producers and workers are food secure, have

decent wages, and can access health services.

b) States should ensure that right to decent work are respected, protected and fulfilled, that

farmers and other food producers and workers are protected and safe, and there is no

unnecessary burden or undue labour which could negatively impact their health.

3.2.6 Prioritizing climate adaptation and mitigation

a) States should support and assist farmers and other food producers to lower the environmental

impact of food systems. This could be done by fostering appropriate technology and changes in

management to improve crop yields and reduce non-organic fertilizer and pesticide usage.

States could promote optimization of agricultural outputs per unit of water, energy, and land,

and manage the carbon footprint of agriculture activities.

b) Development partners and Non-Governmental Organizations (NGOs) should provide technical

assistance to farmers and other food producers to help them adapt to, and ensure food supply

chains are resilient to, climatic shocks and humanitarian crises. Interventions could include

access to finance, insurance, better forecasting data, and productive-asset creation initiatives

Commented [k1]: There could be many types of different measures for not to promote on food products using excessive salt, sugars and fats, not limited to regulatory instruments.

Commented [k2]: In line with【para 44 of (d) of 「

Political declaration of the third high-level meeting of the

General Assembly on the prevention and control of non-

communicable diseases」

（Adopted by The General Assembly on 27 September 2018:

）】


(e.g. rehabilitating degraded land and infrastructure building).

c) States should assist farmers and other food producers to protect crops and livestock and their

production systems from the anticipated impacts of climate change in the form of pests,


diseases, weather-related shocks, extreme price volatility through cover crops, no-till farming,

crop and weather insurance, and renewable energy technologies.

d) States should support investment in diverse and nutritious crops and animal production

systems, enhanced storage and marketing, reduced food loss and resilience-focused

adaptations. Donors and investors should diversify agricultural investment based on ecological

suitability, such that a greater diversity of production systems are supported, varied and at scale

to meet the needs of both large and small farmers.

e) States should include dietary quality indices and other food system metrics as part of climate-

related target-setting agendas and in related surveillance systems (including early warning

systems) to monitor changing conditions and the effectiveness of policy responses.

f) Researchers should promote the generation and use of rigorous evidence on investment along

food supply chains that are resilient to climate change while also delivering positive dietary

outcomes. Research should focus on potential interventions and policy entry points to ensure

agricultural production, processing and packaging, retail and markets, and consumer demand

are adaptable to climate change and disruption.

3.2.7 Empowering youth in food systems

a) States should engage and empower youth by enhancing their access to productive land, natural

resources, inputs, productive tools, extension, advisory service, and financial services,

education, training, markets, information, and inclusion in decision-making.

b) States and private sector food actors should provide appropriate training, education, and

mentorship programmes for youth to increase their capacity and access to decent work and

entrepreneurship opportunities to stimulate their contribution to reshaping food systems.

c) States and private sector food actors should promote development and access to innovation

and new technologies along food supply chains that enhance nutrition, especially to attract and

enable youth to be drivers of improvement in food systems.

3.2.8 Supporting food safety across food supply chains

a) States should prioritize food safety within their food systems and consider actions concerning

handling, preparation, storage, and distribution of food in ways that prevent food-borne

illnesses, transmission or contamination of naturally occurring toxins, pesticides, antibiotics and

heavy metals. Investment should be made to train food handlers and adopt scientific, risk-

based practices that can provide safe food while retaining their nutritional value.

b) States should develop, establish, enforce and strengthen, as appropriate, food control systems,

including reviewing and modernizing national food safety legislation and regulations to ensure

that food producers and suppliers throughout the food chain operate responsibly. Considering

the centrality of the Codex Alimentarius Commission on nutrition and food safety, States should

implement, as appropriate, internationally adopted standards at the national level.

c) States should participate in, and contribute to, international networks to exchange food safety

information, including the management of emergencies to improve the safety of food across a

range of issues such as pesticide residues, antimicrobial residues, endocrine disrupters, chemical

and unsafe food additives, pathogenic bacteria, viruses, and parasites.


d) To address global antimicrobial resistance (AMR), States should develop and implement national

guidelines on the prudent use of antimicrobials in food-producing animals according to

internationally recognized standards adopted by competent international organizations. This is

to reduce the non-therapeutic use of antimicrobials and to phase out the use of antimicrobials

as growth promoters in the absence of risk analysis as described in the Codex Code of Practice

CAC/RCP61-2005.

3.3 EQUITABLE ACCESS TO SUSTAINABLE AND HEALTHY DIETS 6. Policies and programmes aimed at improving food environments to ensure healthy diets are

available, accessible, affordable, culturally acceptable, and safe, should be prioritized by States in the

interest of their citizens. For many people, physical access to nutritious food can be problematic as it

may not be available in local markets. Nutritious food can also be unaffordable, particularly food that is

perishable or comes from a longer distance.

3.3.1 Improving physical access to nutritious food

a) States should ensure people’s physical barriers are minimized to purchase or order diverse types

of nutritious food in a given food environment. This can be done by instituting policies that

encourage healthy outlets to populate “food deserts24” with markets that sell nutritious,

affordable food, and stop the spread of “food swamps25” by creating robust zoning laws that

restrict food retail outlets which sell an overabundance of less nutritious food using

excessive salt, sugars and fats, in particular saturated fats and trans-fats.

States should encourage zoning laws and tax incentives for farmers’ markets and mobile

food retailers that sell nutritious food in low-income areas, and reduce the density of fast-

food vendors that sell less nutritious food using excessive salt, sugars and fats, in particular

saturated fats and trans-fats.

.

b) States should take into consideration an equity lens when examining access to food

environments and ensure members of historically marginalized and vulnerable communities,

residents of low–income communities, indigenous people, and those living in rural areas have

sufficient access to diversified food markets.

c) States should improve the availability and access of the food supply through appropriate trade

and investment agreements and policies and ensure that such agreements and policies do not

have a negative impact on the realization of the right to adequate food in other countries.

d) States should facilitate access to nutritious food for poor households through vouchers, cash or

food supplement programmes. These programmes could substitute basic staple food (such as

rice or wheat flour) with more nutritious food in the food basket provided to poor households.

3.3.2 Improving the availability of nutritious food

a) States should promote the provision of nutritious food through local farmers markets,

community cooperatives and other community building efforts that engage citizens around local

food culture.






）】


24 “Food deserts” are geographic areas where access to food is restricted or non-existent due to low density of “food entry points” within a practical travelling distance. HLPE 2017b 25 The term “food swamps” describes areas where there is an overabundance of less nutritious food but little access to nutritious food. HLPE 2017b.


b) States should encourage small and medium enterprises to competitively participate in wet

markets, local, domestic and informal markets, and incentivize street vendors to improve the

health composition of prepared food through financial incentives and certifications.

c) States should strengthen public procurement systems by ensuring nutritious food is more

accessible and convenient in institutions such as schools, hospitals, foodbanks, and prisons.

States should consider promoting home grown school meals, where food served in schools is

procured from local and/or family farmers, which can have multiple food system benefits by

establishing stable markets for producers while serving more recommended, healthy diets to

children.

3.3.3 Making nutritious food more affordable

a) States should consider pricing policies of perishable fruit and vegetables, whole grains, legumes,

nuts and seeds, and animal source food to ensure they are affordable and competitive

compared with highly-processed food (which can be inexpensive but high in added sugars,

sodium and trans-fats or unhealthy fats). This can be done through input subsidies, access to

credit, and tax.

b) States can be instrumental in reducing the prices of nutritious food by helping farmers reduce

their production costs. This can be accomplished through grants, subsidies and non-financial

support services to reduce inefficiencies and promote value of nutritious food in the supply chain.

c) States and local governments, in collaboration with consumers’ associations, can institute

regulations and incentives to help existing food retailers increase the number and variety of

nutritious food products they sell. This can be done by creating local food policy councils to give

residents a voice in how best to improve access to healthy diets in their communities.

d) States should institute tax incentives and other fiscal policies to promote more nutritious food in

the food industry. This can be also done by creating disincentives including excise or sales taxes

other appropriate measures on less nutritious food using excessive salt, sugars and fats, in

particular saturated fats and trans-fats , such as sugar sweetened beverages and less nutritious

highly-processed food, or removing industry tax benefits for the development and marketing of

less nutritious food in using excessive salt, sugars and fats, in particular saturated fats and trans-

fats , s . Tax revenues can also be used for health promotion strategies including retail,

manufacturing, or agricultural incentives to reduce the price of healthy and nutritious food.

3.3.4 Monitoring new technologies and trends for healthy diets

a) States and researchers should understand the influential roles of the internet, social media and

online shopping on the access to healthy diets, addressing the digital divide among different

demographics through the use of portable tools to minimize disparities in access to food.

b) States and private sector food actors should ensure that with the emerging trend of increased

consumption of food consumed away from home, restaurants are incentivized to promote

nutritious food options, display information about food on menus (i.e. calories, and other

nutritional content), and adhere to food safety regulations.

c) With regard to environmental sustainability, States should understand, scrutinize and govern

new food technologies (e.g. lab grown meats, gene editing, biofortified crops, etc.) through

CODEX standards as any new food product does in international regulatory frameworks.

Commented [k4]: To promote more nutritious food in the food industry, other than tax incentives and other fiscal policies, there could be many types of different measures, not limited to disincentives.






）】


3.4 PEOPLE-CENTERED NUTRITION KNOWLEDGE, EDUCATION AND INFORMATION

7. People, both individuals (rights-holders) and members of institutions (duty-bearers), are at the

centre of food systems, acting as drivers and experiencing outcomes. Access to knowledge, education

and the quality of information available to people on nutritious food, healthy diets and nutrition should

become a priority. This prioritization could be done by utilizing available and effective tools, key actors

across food systems, and the places in which people access food in their daily lives. It is also important

to consider the range and diversity of food cultures, social norms and traditions that influence healthy

diets.

3.4.1 Putting people at the centre of nutrition knowledge, education and information

a) States should pay particular attention to dietary and nutritional needs across the entire lifecycle

including pregnant and lactating women, women of reproductive age and adolescent girls,

infants, children under five, people living with HIV and tuberculosis, the elderly and people with

disabilities. States should ensure food systems are delivering healthy diets for these

populations and mitigating against all forms of malnutrition.

b) States should use the best scientific evidence to promote education and knowledge of healthy

diets, physical activity, food waste and safety, adequate breastfeeding and complementary

feeding, taking into consideration cultural and social norms and adapting to different audiences

and contexts.

c) States, civil society community leaders, and health professionals should promote food culture

amongst communities, including access to culinary skills and stressing the importance of food

within cultural heritage, as a vehicle to promote nutrition literacy. This can be done through

community participation, associations and educational institutions.

d) States should protect and promote the knowledge that indigenous people have with regard to

methods of producing, preparing and preserving food that imparts nutritional and

environmental benefits.

e) Private sector actors should increase the acceptability of nutritious food by producing and

marketing packaged food of this kind in a way that is convenient for people to prepare, cook and

eat.

3.4.2 Utilizing policies and tools to increase knowledge, education and information

a) States should develop national food-based dietary guidelines that define context-specific,

sustainable and healthy diets by taking into account social, cultural, economic, ecological and

environmental drivers.

b) States should develop nutrition standards and regulations for the marketing of food and

beverages to children and ban advertising of less nutritious food in using excessive salt,

sugars and fats, in particular saturated fats and trans-fats , to children, as they are

particularly susceptible to the influence of food marketing.

c) States should institute easy-to-read front-of-pack labelling of evidence informed

metrics/warnings such as overall fat quality (e.g. unsaturated to saturated fat ratio),

trans-fats, carbohydrate quality (e.g., carbohydrate to fiber ratio), added sugars, and

sodium.Food with warning signs should be regulated – i.e. not sold in or near schools

and not advertised to children.Committing to further reduce the exposure o f children






）】


to and impact on them of the marketing of foods and beverages high in fats, in

particular saturated fats and trans-fats, sugars or salt, consistent with national

legislation, where applicable;

Commented [k7]: In line with【para 44 of (e) of 「

Political declaration of the third high-level meeting of

the General Assembly on the prevention and control of

non-communicable diseases」（Adopted by The

General Assembly on 27 September 2018:）】


d) States should regulate the marketing of commercial infant formula and other breast-milk

substitutes and implement the full set of WHO recommendations on the marketing of breast-

milk substitutes and of food and non-alcoholic beverages to children. The International Code of

Marketing of Breast-milk Substitutes26 needs to be enforced through accountability mechanisms

and international legislative enforcement.

e) Private sector food actors should consider the design of food markets, restaurants and other

places where food is sold or served to shape nutritious food choices and decision making.

Incentives, sales and discounts should be put into place that encourage the placement and

promotion of nutritious food products in retail spaces.

f) States, chefs, dietitians, private sector food actors and NGOs should implement nutrition

education and information interventions based on Food-Based Dietary Guidelines and other

policies related to food and diets, through improved school curricula, nutrition education in the

health, agriculture and social protection services, and community interventions.

g) States should consider the inclusion of nutrition information within agriculture extension

technical packages as a way to support producers in increasing the production of high nutrient

density crops and crop diversification.

h) NGOs, dieticians, and chefs should consider coupling nutrition education and counselling with

maternal and child nutrition programmes (e.g. food supplements, micronutrient supplements,

or conditional cash transfers) to double down impacts on dietary and nutritional outcomes.

i) States, UN and NGOs should promote social and behavior change communication (SBCC) and

social support interventions as a way to improve nutrition. SBCC can be used by different actors

as a way to influence behaviour change by positively influencing knowledge, attitudes and social

norms, coordinating messaging across a variety of communication channels to reach multiple

levels of society.

j) States, chefs and private sector food actors should educate all food system stakeholders to

prioritize the reduction of food waste. Actions could include awareness campaigns at national,

regional and global levels, labelling schemes, and updating Food-Based Dietary Guidelines to

align recommendations with policies and programmes to tackle food waste.

k) States should draw on the knowledge, experience and insights of individuals who are not usually

regarded as members of the nutrition community - e.g. community leaders, chefs, supermarket

buyers, influencers on social media, youth leaders, young entrepreneurs, mayors and local

communities - in the development of multi-component, community-based media campaigns

promoting nutrition education and the benefits of healthy diets.

3.4.3 Promoting “hubs” for nutrition knowledge, education and information

a) Universities and schools should institute a nutrition curriculum for all medical and nursing

students during training.

b) States should support school and worksites to serve nutritious food to school-aged children and

workers and promote culinary skills among school age children, adolescents and in adults, to

26 International Code of Marketing of Breast-Milk Substitutes. WHO, 1981. Geneva.

https://apps.who.int/iris/bitstream/handle/10665/40382/9241541601.pdf%3Bjsessionid%3D59A156008D2AFA5727C861A745043F39?sequence=1


promote communal meal times, socializing around food, the consumption of healthier diets and

the need to reduce food waste.

c) States should link the provision of healthy school meals with clear nutritional objectives and be

adapted to the needs of different age-groups, with special attention to the needs of adolescent

girls. Policymakers should review education curricula to incorporate nutrition education

principles, while adopting practical teaching tools such as school gardens and culinary lessons,

and providing technical support to help schools implement changes.

3.5 GENDER EQUITY AND WOMEN'S EMPOWERMENT ACROSS FOOD SYSTEMS

8. Gender relationships and norms are among the most significant drivers of healthy diets. In

many countries, women make decisions about the household’s diet and, as primary caregivers, they

have an influence on the family’s nutritional status. Therefore, women’s and girl’s empowerment

through education, information and access to resources and services is key to improving nutrition.

Improving women’s wellbeing, ensuring access to financial, technical and biophysical resources,

improving agency, voice and status, and challenging the power relationships that limit choices, are

promising policy entry points to empower women and ultimately, improve food security and nutrition.

3.5.1 Recognizing women’s nutritional status and deprivation

a) States, UN agencies and NGOs should prioritize the nutritional wellbeing of adolescent girls and

women and provide health and nutritional care and services through various sectors. This can

be done by ensuring they are central to national development strategies, and the recipients of

social protection policies and benefits, which can break the inter-generational cycle of

malnutrition.

b) Acknowledging the significant time and work burden of women in the preparation of nutritious

food at the household level, and their roles in agriculture and food production, States should

recognize and value the importance of unpaid care work at household level through protective

laws, social protection programmes and other benefits.

c) States should create an enabling environment to promote breastfeeding, ensuring that decisions

to breastfeed do not result in women losing their economic security or any of their rights. This

would include removing workplace-related barriers to breastfeeding (breaks, facilities, and

services) and labour laws to protect women who chose to breastfeed.

3.5.2 Promoting and acknowledging women as food system entrepreneurs

a) States should advance women’s equal tenure rights, and their equal access to and control over

productive land, natural resources, inputs, productive tools, and promote access to education,

training, markets, and information in line with the VGGT. This can be done by strengthening

women’s access to natural, physical, financial, human, and social capital, so they can effectively

contribute to sustainable food systems that promote nutrition.

b) States should enhance women’s roles in agriculture by giving women decision-making power

over what is produced, why, and how. Women should be offered extension and advisory

services for crops and animal products that they produce or process, capacity-building to engage


with traders, financial services (credit and savings mechanisms), and innovative entrepreneurial

opportunities across food systems.

c) States should promote labour and time saving technologies for women such as food

preservation and processing equipment, cold storage, heat and thermal processing,

grinding/blending devices, energy saving stoves, and modern farm equipment for ploughing,

cultivating and harvesting nutritious food.

d) States should facilitate women’s access to opportunities to generate income and increase their

participation in decisions on the use of household income. This would include activities such as

household and business budget training, and tools to help men and women strengthen their

intra-household communication and decision-making skills.

3.5.3 Empowering women across food systems

a) States should enhance women’s meaningful participation in partnerships, decision-making,

leadership roles, and the equitable sharing of benefits. A priority should be to strengthen rural

women’s participation and representation at all levels of policymaking for food security and

nutrition, to ensure their perspectives are equally taken into account.

b) States should increase women’s human capital by ensuring that women and girls have access to

education and literacy, health care services and social services, as a way to increase household

nutritional status.

c) States should enshrine laws that give women and men shared participation in political decision-

making and equality, supporting women holding leadership roles in decision making bodies –

parliaments, ministries and local authorities at district and community levels – so that they can

be part of the process of devising solutions to the malnutrition challenges they face.

3.6 FOOD SYSTEMS AND NUTRITION IN HUMANITARIAN CONTEXTS

9. This part build upon the 11 principles in the FFA. In situations of humanitarian crises, there is a

critical need for nutrition interventions that link humanitarian responses with longer-term strategies to

strengthen the resilience of food systems and improve food security and nutrition. For populations with

optimal nutritional status at the onset of a humanitarian crisis, their status needs to be protected so that

it does not worsen. For those who are already dealing with a malnutrition, emergencies can be a tipping

point which can exacerbate malnutrition issues.

3.6.1 Improving the nutritional quality of food and nutrition assistance

a) States, all parties involved in conflicts, natural disasters and food assistance, including

humanitarian organizations, should ensure that food security and nutrition assessments are

undertaken throughout a crisis. These assessments should adhere to internationally accepted

methods, and be impartial, representative and well-coordinated with governments.

b) States, parties involved in conflict and natural disasters and humanitarian organizations should

provide timely, safe, and sufficient assistance in response to humanitarian crises in a flexible

manner, conforming with the beliefs, culture, traditions, dietary habits and preferences of


individuals, in coordination with all stakeholders. The assistance should promote survival,

uphold dignity and build resilience.

c) States should ensure the basic nutritional needs of those people affected by a humanitarian

crisis, including the most nutritionally vulnerable. The food items provided should be of

appropriate quality, acceptable, and can be used efficiently and effectively. Food must conform

to the food standards of the host country’s government as well as to the Codex Alimentarius

standards about quality, packaging, labelling and fitness for purpose.

d) States and humanitarian assistance organizations should explore partnerships with industry to

ensure micronutrient-fortified food is available through social protection mechanisms and acute

malnutrition management programmes, with improved coverage during times of crisis. States,

UN agencies and NGOs should work to ensure infant and young child feeding practices are

promoted and improved upon during humanitarian crises.

e) UN agencies and humanitarian assistance organizations should ensure that when implementing

cash and voucher assistance, the minimum expenditure basket and transfer value is promoting

nutritious food that is locally available and sufficient to provide a healthy diet.

3.6.2 Protecting nutritionally vulnerable groups

a) States and humanitarian organizations should pay particular attention, protection, and facilitate

access to nutritious food and nutritional support to pregnant and lactating women, women of

reproductive age and adolescent girls, infants, children under five, people living with HIV and

tuberculosis, the elderly and people with disabilities.

b) States and parties involved in conflicts should respect and protect the equal and unhindered

access of all members of affected and at-risk populations to food security and nutrition

assistance, in both acute and protracted crises, in accordance with internationally recognized

humanitarian principles, as anchored in Geneva Convention of 1949. The design and delivery of

food assistance should minimize the risk to recipients and contribute to preventing and ending

gender-based violence.

c) States, with the support of the UN system and international assistance and cooperation where

appropriate, should ensure access to nutritious food and nutritional support for refugees and

asylum seekers in their territory in accordance with their obligations under relevant

international legal instruments.

3.6.3 Making food systems resilient

a) States should develop early warning systems and food and agriculture information systems that

are able to detect and monitor threats to livelihoods. These early warning systems should

integrate with broader food analysis systems including the monitoring of available and

affordable nutritious food at the local level.

b) States should invest in disaster risk reduction measures that benefit those most at risk or most

in need. In particular, productive assets should be protected from severe weather and climate

impacts in a way that strengthen the resilience of affected populations and their ability to cope

with shocks from conflicts, climate change or natural disasters. Measures include social safety


nets, investment in protecting fragile livelihoods, emergency fiscal and food reserves, the

reduction of transaction costs, and the identification of platforms for integrated interventions.

c) States should encourage local procurement and the use of local organizations in the

implementation of humanitarian food assistance and livelihood programmes to support

economic recovery and development, to strengthen sustainable local food systems and to foster

the ability of smallholders to access productive resources and markets.

PART 4 - IMPLEMENTATION AND MONITORING OF THE USE

AND APPLICATION OF THE VOLUNTARY GUIDELINES ON FOOD

SYSTEMS AND NUTRITION

10. All CFS stakeholders are encouraged to promote at all levels within their constituencies, and in

collaboration with other relevant initiatives and platforms, the dissemination, use and application of the

VGFSyN to support the development and implementation of national policies, programmes and

investment plans across all sectors. States are invited to promote the use and implementation of the

VGFSyN through coordinated and multi-sectoral policies and interventions, ensuring that activities of

different ministries converge toward the promotion of sustainable food systems that enable sustainable

and healthy diets and improve nutrition.

11. The VGFSyN should be used to foster dialogue between different actors across sectors, ensuring

that all relevant stakeholders, including representatives of the most nutritionally-vulnerable groups, are

involved and engaged, and promoting policy coherence while avoiding duplication of efforts.

12. The VGFSyN should be used to influence policy discussions within existing regional and national

multistakeholder mechanisms, including national councils, as well as the design of food and nutrition

strategies. Effective actions at cross-sectoral level should be promoted through coordinating

mechanisms above individual ministry level.

13. Development partners, specialized agencies of the UN, and regional organizations are

encouraged to support voluntary efforts by States to implement the VGFSyN. Such support could

include technical cooperation, financial assistance, the provision of evidence-based policy advice,

institutional capacity development, knowledge sharing and exchange of experiences, and assistance in

developing national policies.

14. Donors, financing institutions and other funding entities are encouraged to apply the VGFSyN

when formulating their policies for loans, grants and programmes to support both right holders and duty

bearers’ endeavors. The VGFSyN should contribute to the design of nutrition-sensitive investment that

aims to increase the production, affordability, and access to diverse and nutritious food, as well as to

promote the integration of nutrition and health dimensions into agriculture and food sector investment

plans.


15. The VGFSyN should support the implementation of the UN Decade of Action on Nutrition 2016-

2025 with the objective to increase the visibility, coordination and effectiveness of nutrition actions at

all levels, as key aspects toward the realization of the SDGs by 2030. The implementation of the VGFSyN

is expected to contribute to the achievement of the six Global Nutrition Targets (2025) endorsed by the

WHA in 2012 and its diet related NCD targets.

16. The intention is to support countries in making “SMART” commitments27 and achieving nutrition

objectives as well as the creation of informal coalitions of countries as a way to accelerate and align

efforts around specific topics linked to one or more action areas of the Nutrition Decade. This can be

done through advocating for the establishment of policies and legislation, allowing the exchange of

practices and experiences, highlighting successes and lessons learnt, and providing mutual support to

accelerate its implementation.

17. Multistakeholder platforms, partnerships and frameworks at local, national, and regional levels,

and across multiple sectors, have to be established or strengthened as a key element contributing to

reshaping and promoting sustainable food systems for improved nutrition. Particular attention should

be paid to those partnerships and platforms that are already promoting multistakeholder efforts for

improved nutrition at country level, such as the Scaling Up Nutrition (SUN) Movement. Actions should

be taken to improve partners’ capacity to design, manage and participate in these partnerships, to

ensure transparency and accountability and promote good governance as a way to ensure effective

results. Moreover, actions and synergies should be implemented through the United Nations Standing

Committee on Nutrition (UNSCN) which is responsible for promoting policy coherence and advocacy for

nutrition throughout the UN system.

18. Efforts should be made to increase the human and institutional capacity of countries to

implement the VGFSyN and to identify priorities toward their operationalization at national level. The

organization of multistakeholder workshops and training, as well as the development of user-friendly

and technical guides, are important to contextualize and adapt the agreed global policy guidance to local

contexts.

19. Parliamentarians and their regional and sub-regional alliances have a key role in designing

policies, raising awareness and promoting dialogue among relevant stakeholders, and allocating

resources for the implementation of laws and programmes dealing with food systems and nutrition.

20. The dissemination and uptake of the VGFSyN should be facilitated through the identification of

“champions” that could raise awareness across sectors, and the organization of advocacy campaigns at

different levels. CFS provides a forum where all relevant stakeholders can learn from the experiences of

others in applying the VGFSyN and assess their continued relevance, effectiveness and impact on food

security and nutrition.

27 In the context of the UN Decade of Action on Nutrition and ICN2 follow-up process, the next step is to translate the recommended policy options and strategies into country-specific commitments for action. These commitments should be specific, measurable, achievable, relevant and time-bound. https://www.who.int/nutrition/decade-of- action/smart_commitments/en/

https://www.who.int/nutrition/decade-of-action/smart_commitments/en/

https://www.who.int/nutrition/decade-of-action/smart_commitments/en/

Documents

PART 3 - THE VOLUNTARY GUIDELINES ON FOOD SYSTEMS AND … · 2020-02-05 · CFS Voluntary Guidelines on Food Systems and Nutrition (VGFSyN): Draft One 2. The VGFSyN provide policy